Wok Tools & Accessories
Handling Equipments

Most Woks are supplied with a variety of tools & accessories. All these tools & accessories can also be bought in kitchen utensil shops or in Chinese shops:

• Virtually all woks are supplied with a high-domed lid. Only with such a lid can a wok be used for stewing, braising or steaming.

• The semi-circular wire rack is hung from the edge of the wok. It can be used for steaming, draining deep-fried food or keeping stir-fried food warm.

• The chan is the classic Chinese spatula with a rounded edge that makes it most suitable for use with the circular wok.

• The chan fits perfectly into the ladle, so that both utensils can be used to lift food out of the wok and to its obvious purpose as a stirrer, it can be used to measure small quantities of liquid. A standard ladle holds about 175 ml/6 fl oz/3/4 cup.

• The strainer is used to lift deep-fried food out of the fat, or to take large pieces of food out of the sauce. They are several types of strainer available, but the two most useful are the perforated metal scoop or slotted spoon, and the coarse-mesh, wire skimmer, preferably with long bamboo handle.

• The bamboo brush is used to clean the wok.

• Wooden or bamboo chopsticks for eating with are often supplied with woks. Short ones can be used at the table for eating or in the kitchen for beating eggs - and the long pair are used for deep-frying, as stirrers or tongs.

• A spirit burner or perforated metal stand. Make sure that the spirit burner has a large flame or , even better, several flames, so that it generates sufficient heat.

• Bamboo baskets are useful for steaming. You can even stack several on top of each other. Flameproof plates will serve just as well. both baskets and plates can be placed on a simple wooden rack (which can usually be bought with the wok) or on an upturned cup.